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  Recipe Home » Poultry » STUFFED CHICKEN PISTOLETTES
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  STUFFED CHICKEN PISTOLETTES
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 384
Ingredients:
8 pistolette buns
1 egg
3 Tbls. water
6 Tbls. butter
4 garlic cloves
parmesan cheese
Chicken:
2/3 C. butter
3 chicken breasts
1 lb. shrimp; deveined and diced
1/2 C. green onion; finely chopped
1/2 C. celery; finely chopped
1/3 C. fresh parsley; finely chopped
4-oz. can mushroom; sliced
1/3 C. cooking sherry
3 garlic cloves; finely chopped
salt and pepper
Sauce:
3 Tbls. butter
3 Tbls. flour
salt
pepper
1-1/2 tsp. worcestershire
1 C. swiss cheese; grated
1/4 C. parmesan cheese; grated
Instructions:
Buns: Hollow out buns from bottom. Beat egg and water and brush inside and outside of each bun. Bake in 350 oven until brown and crisp. Remove and let cool. Add garlic, passed through garlic press, to melted butter and simmer five minutes on low fire. Brush each bun with garlic butter mixture and sprinkle with cheese. Set aside. Chicken: Dice chicken into bite-size pieces. Sauté chicken and shrimp in one-third C. butter until done. Remove from skillet and drain well. In same skillet, add remaining butter and sauté onions, celery, garlic and parsley. Salt and pepper to taste. Remove and drain well. Combine all the drained ingredients back into skillet. Add drained mushrooms and sherry. Stir thoroughly. Set aside. Sauce: Melt butter over low heat. Gradually add flour, salt and pepper, stirring until smooth. Slowly add milk, stirring constantly until thick and creamy. Remove form heat. Add both cheeses and worcestershire. Mix well, until cheeses are melted. Add this sauce to chicken mixture and stir until well mixed. Spoon into individual bread loaves and warm in broiler for five minutes. Serve immediately. may be garnished with chopped parsley.
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